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Yes I have . The thing I was sent does not fit anything like the one shown in the video.

I don't understand the orientation to be honest. To my thinking the cone should face upward not downward whatever way it should work but what is not in doubt is the thing they sent me is a much better fit when fitted contra to the suggested way 🤣 but you have to ubderstand it is probably...

Liquoring back the boiled wort is a practice used by brewers for a long time. The thing is through years of doing so they do it on the basis of knowing the beer the will get after they have done it. If for example I make a batch of my TT's Landlord recipe and because of volume restriction get a...

Yes I had it both ways and it fitted best in the other orientation. Having said that I am only playing about and have not actually fitted it into the kettle. Truth is the bottom filter is so bloody tight that it pulled it out of shape getting it out of the kettle that may be the reason it looks...

Way better than over rated German beers in my opinion, I would put good British beers in front of Greman beers any day... but as they say each unto there own.

Ok a couple of points or questions really about the Bz gen 4 35L version . I have a wrist injury at the moment so although I am itching to try my new Bz out it is not possible for probably another month or so. However I have been having a little inspection of the system and need to know a...

There may be brewer in some places that do such things ... fotunately not in The UK ... it is an American problem. If you want to drink **** like that dink Interbrew where profit is king if you want to drink proper beer choose brewers who know what they are doing a la Taylors , Harveys, Smiths...

If I was making a British style beer I would not look at a US brewing site for information end of!

Each to their own but I crush my grains very lightly for reasons of recirculation flow and sparge flow which allows good extraction of sugars from the malt. I also believe that having a very fine crush will release more tannins from the crushed husk material that a course crush will. What is...

You are quite correct finer crushed grains do not improve efficiency but they do increase the rate of conversion. The fine crush theory is one punted by BIAB brewers. The husk of the malt grain only needs to be just cracked for full conversion to be achieved. The thing then is getting sugars...

Where are you losing the 20% of the sugars produced during the mashing phase? My efficiency figure are almost the same brew after brew 80-84% mash and 72-75% brewhouse. The brewhouse figure should improve with the Bz are because of the centre drain much less wort will be left in the kettle... in...

Nothing to do with snazzy Germanic word for whatever. The mashing efficiency here is calculated on the basis that I at the end of mashing and sparging the 33.25 L of wort contained 84% of the theoretically available sugars from my grist assuming full conversion of the starches to sugars. For...

The ground water temp and constant mixing of the wort is key. In the hot summer for example I can easily cool to 26-28 C in 20 mins or so but in winter I have to be careful not to chill too much because the ground water temp has by then fallen to maybe 10C .

I do not understand that I can take 28 L of boiling wort to 28 C using about 150 L of water in about 20mins even in summer when the ground water is at 22 C or so ? I hasten to add all my cooling water is recycled into the graden for irrigating my veg garden so I have no qualms about using 150L...

Not going to argue with you about the minimal difference encountered when cooling wort and hop extraction BUT an experiment conducted by a home brewer using normal hombrew volumes showed that a group of vary experienced beer drinkers could not detect a difference between a beer rated at 12 IBU...

I find that one part of the cooling process ofter over looked by imerssion chiller users is getting the flow rate right and having the wort in constant motion through the cooling coils. If you set the rate too high you will use more water and be wasteful. If you get it right you will cool the...

So I am not taking sides in debates but I do keep quite comprehensive details of my brews. Here are some figures from a recent TT's clone recipe I devised. Total grain bill 4.83 kg mash liquor 20.15 L mash gravity at T90' 1.058 assuming grain absorption @ 0.8 L per kg mash volume = 16.286 so...

Yes I do use the GF suggested 2.7L per kilo with my S40 but when you take into account the volume below the malt basket the overall ratio is about 3.5L per kilo. I regularly hit mashing effs of 85 % but my brewhouse is always between 5 and 10% less than my mashing as the S40 always has a fair...

So using an all in one system what would be your suggested grain to liquor ratio be ? I use a 1kg to 2.7 L ratio but still require to sparge with quite a large volume of liquor to reach the preboil volume specified by most brew calculators. I find sparging only takes me about 20 mins for say a...

I use mine in parallel and it works great. I actually have three which can all be used individually for very good rate of chilling in a big kettle. thermodynamics says hotter to colder so defo use in individually for faster cooling efficeincy. The hot water can be used for cleaning. The real...